Re-vitalizing a grain movement in the Cascadia bioregion

SAVE THE DATE: Cascadia Grains Conference, January 22nd & 23rd 2021

2020 WRAP UP: THANK YOU FOR AN AN AMAZING WEEKEND!

2020 CONFERENCE PHOTOS by giselle kennedy lord

SATURDAY MAIN CONFERENCE JANUARY 18th at the South Puget Sound Community College in Olympia, WA 8 am - 8 pm included classes, meals, tastings, keynotes, hands-on sessions and more! …and check out our FRIDAY FIELD TRIPS that occured on JANUARY 17th! Participants connected with educational and hands-on sessions, field trips, panels, local grain meals and more! With Keynote Speaker Mel Darbyshire of Grand Central Bakery and featuring the work of many regional grain luminaries across the country, we explored and celebrated grain with a focus on sustainable agricultural practices, regional economic development and the delicious potential of a local grain economy.

2020 Summary Report Now Live!

Conference Hightlights…

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Educational Sessions

Experts in the fields of: production, processing and distribution, milling, malting, animal feed, baking, brewing and distilling presented over 18 sessions. The majority of our participants were bakers, farmers and researchers/educators, but we have a seat at the table for everyone.

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2020 Keynote Speaker

Mel Darbyshire, head baker at The Grand Central Baking Company in Seattle. Mel has been baking for over 20 years. She focuses on working with local farms and mills to bring regional grains and artisan practices to high volume baking, and to support a sustainable local economy. As Head Baker at Grand Central Baking Company, she oversees the operations and R&D at both the Washington and Oregon production facilities. Grand Central Baking Company is locally owned and operated, and has been baking artisan bread and pastries since 1989, with a mission to serve delicious, authentic food made from high-quality local and sustainable ingredients, while growing a healthy, values-driven business. (Photo: Flavor by Loews Hotels, Gabriel Goldberg)

Hands-on Baking Sessions

LEARN MORE ABOUT THE CLASSES HERE

SAT JAN 17th MORNING CLASS: Changing the World One Grain At A Time: Spelt Puff Pastry with Emily Squadra and Gillian Miller of Wildflower Baking

SAT JAN 17th AFTERNOON CLASS: Masa: A Living History with Adriana Azcarate-Ferbel & Pedro Ferbel-Azcarate of Three Sisters Nixtamal

Learn More